This recipe packs quite a kick in it, so if you are looking for a mild curry, this might not be a dish for you. Although you could adjust the amount of Penang Curry Paste you add to it.
This is the entire dish in my old wok, so parden the "age" of my pan. It's old and not very pretty any more, but it still does a great job.... you know those kinds of pots and pans, don't you?
And the simple ingredients for this dish are:
2 halves of boneless, skinless chicken breast, sliced thinly
4 ounces of Penang Curry Paste (I use Maesri)
2 teaspoonful Fish Sauce (I use 3 Crab)
1 red bell pepper, sliced thinly
1 can of Coconut Milk (13.5oz)
1 tespoon sugar
1 handful Thai Basil (you can use regular), roughly chopped
Heat a large wok or saute pan on medium high and empty half
of the coconut milk in it. Stir until milk starts to bubble and then add the Penang Curry and stir until blended. Next add your chicken slices and turn heat to medium low, stir and let cook for 5 minutes.
Add sliced pepper, let cook another 2 minutes, and give it a gentle stir here and there. Pour in the second half of coconut milk, fish sauce, sugar and basil. Stir and turn down heat to low. Let simmer for another minute, shut the stove off. Cover and let sit for another minute or two.
Doesn't it look yummy? Well it is, so enjoy ~